CHILI LIME CILANTRO ROSEMARY CROCKPOT CHICKEN

Marilyn Renfro Gore

By
@Margo46

My husband and I both love this recipe. I use chicken breasts as I prefer them but you can use whatever parts your like or even a whole chicken! My husband and my 12 year old grandson Brendan both recently had open heart surgery so I cook it without the soup when I want a healthier dish. Leftovers made this way can be shredded to make chicken tacos. However, the soup adds more of a gravy to the mix and we like to eat it over rice made with chicken broth. I use a crockpot liner and zip bag to make cleanup quicker and easier.


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Rating:

Comments:

Serves:

4

Prep:

25 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1/3 c
olive oil, extra virgin
2 clove
garlic, minced
1 c
cilantro, fresh & lightly chopped
2 Tbsp
red onion, minced
2 Tbsp
lime juice
1 Tbsp
chlli powder
1 small
jalapeno, minced
1 tsp
rosemary
6 medium
chicken breasts
salt & pepper to taste
1 can(s)
cream of chicken soup, fat-free

Directions Step-By-Step

1
Put all ingredients except chicken and soup into a large plastic freezer bag. Mix well.
2
Add chicken breasts, seal pressing out as much air as possible. Refrigerate overnight.
3
Add can of cream of chicken soup to the bag the next day and mix well.
4
Pour into slow cooker and cook on Low for 6 hours to all day.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy